Pulled Pork, Egg and Waffles

Makes 2 servings.

I was in a quandary, I had leftover pulled pork and I wanted to try using it in a different way – then inspiration struck when I saw my waffle maker. What I came up with was a cross between breakfast and dinner. I first made a Belgian waffle, covered it with Dr. Pepper® Pulled Pork smothered in Peach Balsamic BBQ sauce then topped with two over easy fried eggs. When you cut into it the yolks creamy flavor balanced out the tartness of the pulled pork and the crisp waffle held it all together. 

Ingredients

2 Belgian waffles (don’t make them too crispy)

2 C Dr. Pepper Pulled Pork with BBQ Sauce*
1 TBS Salted Butter
4 Large Eggs
Salt and Pepper to taste

Prepare 2 Belgian waffles according to your favorite recipe or buy frozen and prepare according to package directions. I used Bisquick® and the recipe on the box for my waffles.

Reheat the pulled pork. Make sure it has BBQ sauce on it and is “wet”. Spread 1 cup of pulled pork on each waffle.

Heat the butter in a large non-stick skillet and fry the eggs over easy. Add salt and pepper to taste. Place 2 fried eggs on top of the pulled pork.  Serve immediately.

*Pronto Substitute

Pulled Pork – You can substitute any pulled pork as long as it has a BBQ sauce on it.

Baked Beans

At your next barbecue kick up the beans a notch. This recipe will help you transform an ordinary can of baked beans into a dish that your guests will ask for the recipe. It has a rich, sweet, salty and savory taste that will make everyone smile.You'll never eat beans straight from the can again.

5 Slices of Bacon or 1/3 lb Pancetta

¼ C Green Pepper (diced very small)

1 Clove Garlic (minced)

¼ C Onion (minced)

½ C Light Brown Sugar (packed)

½ C Barbecue Sauce or Ketchup

1 ½ tsp Yellow or Brown Mustard

2 16 oz Cans of Baked Beans

Cut the bacon or pancetta (if you use pancetta add 1 TBS olive oil to the pan) into small strips and fry in a large skillet for 3-4 minutes.  Add the diced pepper, and chopped onion.  Continue stirring until the pepper is tender and the onion is translucent.  Add the garlic and cook for an additional 30 seconds, then add the brown sugar, barbecue sauce or ketchup, and mustard.  Stir until all ingredients are thoroughly mixed.  Add the beans and stir carefully.  Bring to a simmer and cook for 15 minutes.

To print a copy of the recipe go to Baked Beans.